Food news
HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6
Thali
a common Philippine dish or Filipino food consisting of fresh fish mixed with vinegar, onions, chilies and ginger

Kinilaw

Raw seafood or vegetables marinated in vinegar and citrus juices from the Philippines

Photo: Jdcgumpal, CC BY-SA 3.0, via Wikimedia Commons

Kinilaw is a Filipino dish and method where raw seafood or vegetables are marinated in vinegar and acidic fruit juices, often with onions, ginger, and chili. It is eaten as an appetizer or with drinks, and has many regional names and versions across the Philippines.

Share on WhatsApp

  • Kinilaw uses vinegar and citrus to 'cook' raw seafood or vegetables
  • The dish is at least a thousand years old in the Philippines
  • Commonly served as an appetizer or with drinks
  • Regional names include kilawin, kinilau, lataven, and binakhaw
  • Variants use fish, shrimp, squid, clams, and even vegetables

What is Kinilaw?

Kinilaw is a Filipino dish where raw seafood or, less commonly, vegetables are marinated in vinegar and acidic fruit juices such as calamansi or key lime. The mixture is seasoned with salt, black pepper, ginger, onions, and chili peppers. The most common version uses cubed fish, but shrimp, squid, clams, oysters, and even seaweed or jellyfish are also used. Sometimes coconut milk, sugar, or even soft drinks are added to balance the sourness. The dish is tangy, fresh, and aromatic, with a sharp acidity from the vinegar and citrus.

Where does Kinilaw come from?

Kinilaw comes from the Philippines and has been made for at least a thousand years, as shown by archaeological finds in Butuan. Spanish records from the early 1600s mention similar preparations, using the term kilaw, which means 'to eat raw' in Visayan languages. Unlike Latin American ceviche, kinilaw relies on both vinegar and citrus, which are native to tropical Asia. The dish is deeply rooted in Filipino food culture, with many regional names and styles.

How is Kinilaw made?

To make kinilaw, fresh seafood or vegetables are cleaned and cut into bite-sized pieces. These are then soaked in vinegar, often coconut or cane vinegar, and mixed with sour fruit juices like calamansi, dayap, or kamias. Seasonings such as salt, black pepper, ginger, onions, and chili are added. Some regions use extracts from tabon-tabon or dungon fruits to reduce fishiness, or add coconut milk or sugar for balance. The dish is served cold or at room temperature.

Kinilaw na tanigue with tabon-tabon and biasong, a native citrus. This version of kinilaw uses tabon-tabon (Atuna racemosa), a fruit traditionally used for the preparation of kinilaw in Northern Mindanao. The brain-like
Kinilaw na tanigue with tabon-tabon and biasong, a native citrus. This version of kinilaw uses tabon-tabon (Atuna racemo. Photo: Lokalpedia, CC BY-SA 4.0, via Wikimedia Commons
Tabon-tabon (Atuna racemosa) is a fruit traditionally used for the preparation of kinilaw in Northern Mindanao. The brain-like inner part of tabon-tabon has an astringent taste that neutralizes the acidity of vinegar and
Tabon-tabon (Atuna racemosa) is a fruit traditionally used for the preparation of kinilaw in Northern Mindanao. The brai. Photo: Lokalpedia, CC BY-SA 4.0, via Wikimedia Commons
Kagay-anon Kinilaw
Kagay-anon Kinilaw. Photo: Yvette Tan, CC BY 2.0, via Wikimedia Commons
Kinilaw na malasugi (Philippine raw marlin cubes in citrus juices and vinegar)
Kinilaw na malasugi (Philippine raw marlin cubes in citrus juices and vinegar). Photo: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

How and when is Kinilaw eaten?

Kinilaw is usually eaten as an appetizer or as pulutan, which is finger food served with alcoholic drinks. It is popular at gatherings and is often shared among friends and family. The dish is served cold, highlighting its refreshing and tart flavors. It may be eaten on its own or paired with grilled meats, especially in versions like sinuglaw, which combines kinilaw with grilled pork belly.

Kinds of Kinilaw

Kinilaw has many regional names and forms. In the north, it is called kilawin and may use lightly grilled or boiled meats as well as fish. In Mindanao and the Visayas, versions like binakhaw and kinilaw de Oro use local fruits for flavor. The Tausug call their version lawal, which uses vinegar only for washing, while the Maranao make biyaring with live shrimp. Some versions include coconut milk, unripe mango, or even soft drinks.

What Kinilaw means

Kinilaw is a traditional part of Filipino cuisine and is valued for its freshness and bold flavors. It is a common dish at social events and is often enjoyed with drinks. The method of preparing food with acid rather than heat is unique to the region and reflects local ingredients and tastes. Kinilaw is also linked to ancient Filipino foodways, as shown by archaeological evidence.

Questions people ask about Kinilaw

What is kinilaw made of?

Kinilaw is made from raw seafood or vegetables marinated in vinegar and acidic fruit juices, with seasonings like onion, ginger, salt, black pepper, and chili. Common seafood used includes fish, shrimp, squid, and clams.

Where does kinilaw come from?

Kinilaw is native to the Philippines and has been prepared there for at least a thousand years, with evidence from archaeological sites and early Spanish records.

How is kinilaw different from ceviche?

Kinilaw uses both vinegar and citrus juices to marinate the seafood, while ceviche typically uses only citrus. Kinilaw also sometimes includes coconut milk, local fruits, or even soft drinks.

Is kinilaw always made with fish?

No, while fish is common, kinilaw can also be made with shrimp, squid, clams, oysters, seaweed, jellyfish, and even vegetables like cucumber or bitter melon.

When is kinilaw usually eaten?

Kinilaw is usually served as an appetizer before a meal or as pulutan, which is finger food eaten with alcoholic drinks.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Kinilaw", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

More from the Philippines

All the food of the Philippines
SpaghettiVegan 🇮🇹 Italy and 2 moreLong, thin pasta strands made from durum wheat and water Noodle or pasta dish, Lunch, Dinner Paella 🇪🇸 Spain and 1 moreRice cooked with meat, seafood or vegetables in a wide shallow pan from Valencia Main dish, Lunch Rice pudding 🇮🇳 India and 4 moreSweetened rice cooked in milk, found in many forms worldwide Sweet or dessert, Breakfast, Lunch Oxtail stewMeat 🇮🇹 Italy and 4 moreStew made with oxtail, found in many world cuisines Stew or curry, Lunch, Dinner

Its cousins elsewhere

All salads and sides
EsquitesVegetarian 🇲🇽 MexicoMexican street snack of cooked corn served in a cup with toppings Street food, Snacks ColeslawVegetariankoolsla 🇳🇱 Netherlands and 5 moreShredded raw cabbage salad with a creamy or tangy dressing Salad or side, Lunch, Dinner WurstsalatMeat 🇩🇪 Germany and 3 moreSliced sausage and onions marinated in vinegar and oil, served as a tangy salad Salad or side, Snacks, Lunch GuacamoleVegan 🇲🇽 Mexico and 1 moreAvocado mashed with lime, salt, and herbs, served as a dip or spread Sauce, pickle or ferment, Snacks, Lunch

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly plate

Every Monday: seven dishes you may not know, what the world is cooking this week, and one way of eating.